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Wednesday, May 18, 2011

Cheddar Cheese and Olive Focaccia

From the kitchen of One Perfect Bite...This bread is a wonderful way to extend a simple meal and the cheddar cheese used to top it makes it especially good to serve with a creamy tomato soup like the one featured here a few days ago. It really is very easy to do. If you are uncomfortable working with yeast, purchase a commercially available pizza dough and top it with the ingredients used in this recipe. Chances are no one will be the wiser and I certainly will never tell. I think those of you who try this recipe will be really pleased with the results. A cook's reputation is often made by the way things are combined at the table. A soup by itself may not garner praise, but when served with a lovely salad and a homemade bread, such as this Americanized focaccia, chances are you'll receive rave reviews. Here's the recipe.

Directions:1) Mix yeast and water in a small bowl. Let sit until bubbles form, about 10 minutes. Set aside.2) Meanwhile, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl.3) Add yeast mix and vegetable oil to dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.4) Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.5) Preheat oven to 425 degrees.6) Punch dough down, place on greased baking sheet. Pat dough into 12 to 14-inch circle about 1/2 inch thick. Make indentations in dough about 1/2-inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with onions, bell pepper, olives, Parmesan and cheddar cheese. Bake for 13-15 minutes until golden brown. Serve warm. Yield: One 12 to 14-inch focaccia bread.

73 comments
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Hey there Mary , the focaccia looks really good , I am always on the look out for good pizza dough recipes and this looks really good and also Thank you for visiting my blog and leaving the lovely comment :D .

Even though I trust you not to tell, I think I'll make this one from scratch. My sisters are coming and I think I'll prepare some of our childhood favorites (grilled cheese and tomato soup being one) in a new way. Thanks for the updated memory.

In the last six months I have tried to conquer my fear of yeast. So far so good. Brian and I keep talking about making homemade focaccia because we all love it. You have given me another recipe to try Mary, thanks for sharing! Enjoy your day!

There's nothing like a fresh focaccia, and this one looks just wonderful. (I never would have thought of using cheddar in the topping...great idea!) And the recipe is so good it might be too easy to miss a real gem of a statement: "A cook's reputation is often made by the way things are combined at the table." That goes on the list of great advice I've received over the years. Thank you, Mary!

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